Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk
The lactic acid bacteria (LAB) involved in production of L’ben, an Algerian traditional fermented cow milk product, were isolated and identified. 10 samples of this product, collected from different regions of western Algeria, were analyzed. A total of 30 LAB strains were isolated and identified by...
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| Format: | Article |
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Journal of Pure and Applied Microbiology
2018-06-01
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| Series: | Journal of Pure and Applied Microbiology |
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| Online Access: | https://microbiologyjournal.org/phenotypic-identification-and-technological-characterization-of-lactic-acid-bacteria-isolated-from-lben/ |
| _version_ | 1818726295906811904 |
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| author | Essma Ghalouni Omar Hassaine Nour-Eddine Karam |
| author_facet | Essma Ghalouni Omar Hassaine Nour-Eddine Karam |
| author_sort | Essma Ghalouni |
| collection | DOAJ |
| description | The lactic acid bacteria (LAB) involved in production of L’ben, an Algerian traditional fermented cow milk product, were isolated and identified. 10 samples of this product, collected from different regions of western Algeria, were analyzed. A total of 30 LAB strains were isolated and identified by phenotypic and biochemical analyses and API 20 Strep identification system. The results obtained showed that the isolates belong to the species: Enterococcus faecium (36,6%) , Enterococcus faecalis (30%), Enterococcus avium (13,3%), Leuconostoc mesenteroides (13,3%), Lactococcus lactis ssp cremoris (3,3%) and Lactococcus lactis ssp lactis (3,3%). Thereafter, growth kinetic and technological properties of these bacteria including: the acidification ability and the proteolytic activity were studied in a purpose of a possible industrial use. The obtained results were very heterogeneous; this led us to use the Principal Components Analysis “PCA” for strains grouping and comparison of their properties facilitated by graphics presenting all properties of each strain simultaneously to elect among all strains those with the most interesting technological profiles. Only four strains form a distinct group in the positive sense of the vectors of the variables formed and could become leavens for fermenting different kinds of milks, especially that of cow, which represents the ecosystem from which they originate. |
| first_indexed | 2024-12-17T21:55:56Z |
| format | Article |
| id | doaj.art-52f300ec8bb447028bdf245a2bc0c623 |
| institution | Directory Open Access Journal |
| issn | 0973-7510 2581-690X |
| language | English |
| last_indexed | 2024-12-17T21:55:56Z |
| publishDate | 2018-06-01 |
| publisher | Journal of Pure and Applied Microbiology |
| record_format | Article |
| series | Journal of Pure and Applied Microbiology |
| spelling | doaj.art-52f300ec8bb447028bdf245a2bc0c6232022-12-21T21:31:07ZengJournal of Pure and Applied MicrobiologyJournal of Pure and Applied Microbiology0973-75102581-690X2018-06-0112252153210.22207/JPAM.12.2.11Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow MilkEssma Ghalouni0Omar Hassaine1Nour-Eddine Karam 2Laboratoire de Biologie des Microorganismes et Biotechnologie (LBMB), Department of Biotechnology, Faculty of Sciences of Nature and Life, University of Oran1, Ahmed BEN-BELLA, Oran, Algeria.Laboratoire de Biologie des Microorganismes et Biotechnologie (LBMB), Department of Biotechnology, Faculty of Sciences of Nature and Life, University of Oran1, Ahmed BEN-BELLA, Oran, Algeria.Laboratoire de Biologie des Microorganismes et Biotechnologie (LBMB), Department of Biotechnology, Faculty of Sciences of Nature and Life, University of Oran1, Ahmed BEN-BELLA, Oran, Algeria.The lactic acid bacteria (LAB) involved in production of L’ben, an Algerian traditional fermented cow milk product, were isolated and identified. 10 samples of this product, collected from different regions of western Algeria, were analyzed. A total of 30 LAB strains were isolated and identified by phenotypic and biochemical analyses and API 20 Strep identification system. The results obtained showed that the isolates belong to the species: Enterococcus faecium (36,6%) , Enterococcus faecalis (30%), Enterococcus avium (13,3%), Leuconostoc mesenteroides (13,3%), Lactococcus lactis ssp cremoris (3,3%) and Lactococcus lactis ssp lactis (3,3%). Thereafter, growth kinetic and technological properties of these bacteria including: the acidification ability and the proteolytic activity were studied in a purpose of a possible industrial use. The obtained results were very heterogeneous; this led us to use the Principal Components Analysis “PCA” for strains grouping and comparison of their properties facilitated by graphics presenting all properties of each strain simultaneously to elect among all strains those with the most interesting technological profiles. Only four strains form a distinct group in the positive sense of the vectors of the variables formed and could become leavens for fermenting different kinds of milks, especially that of cow, which represents the ecosystem from which they originate.https://microbiologyjournal.org/phenotypic-identification-and-technological-characterization-of-lactic-acid-bacteria-isolated-from-lben/acidificationidentificationlactic acid bacteriaproteolysispca. |
| spellingShingle | Essma Ghalouni Omar Hassaine Nour-Eddine Karam Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk Journal of Pure and Applied Microbiology acidification identification lactic acid bacteria proteolysis pca. |
| title | Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk |
| title_full | Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk |
| title_fullStr | Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk |
| title_full_unstemmed | Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk |
| title_short | Phenotypic Identification and Technological Characterization of Lactic Acid Bacteria Isolated from L’ben, An Algerian Traditional Fermented Cow Milk |
| title_sort | phenotypic identification and technological characterization of lactic acid bacteria isolated from l ben an algerian traditional fermented cow milk |
| topic | acidification identification lactic acid bacteria proteolysis pca. |
| url | https://microbiologyjournal.org/phenotypic-identification-and-technological-characterization-of-lactic-acid-bacteria-isolated-from-lben/ |
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